Warm the olive oil in a medium-sized skillet over medium-high heat. Lightly season the shrimp with salt and pepper, ensuring each piece is evenly coated. Once the oil is shimmering, add the shrimp along with the minced garlic. Sauté for a few minutes until the shrimp turn slightly pink but are not fully cooked through.

Lower the heat slightly and pour in the heavy cream and chicken broth. Stir well, allowing the liquids to meld together before incorporating the garlic powder, Italian seasoning, and grated Parmesan cheese. Mix until fully combined, then let the sauce simmer gently for 3 to 5 minutes, stirring occasionally. As the sauce thickens, its flavors will deepen, creating a rich, velvety consistency.

Add the cooked linguine to the skillet, gently tossing it with the sauce and shrimp to ensure each strand is well coated. Continue stirring for another minute, allowing the pasta to soak up the creamy, flavorful sauce.

Once everything is well combined, remove the skillet from heat. Garnish with freshly chopped parsley and a generous sprinkle of Parmesan cheese before serving.